Mexican Black Bean, Chicken, and Cheese Casserole

Preheat oven to 450 degrees.

Heat oil in a large nonstick skillet over mediu-high heat. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds.

Transfer mixture to a bowl. Stir in beans and sour cream and set aside.

Add broth and salsa to pan; bring to a boil. Reduce heat and simmer 5 minutes stirring occasionally. Set aside.

Place half of tortilla strips in the bottom of an 11×7 inch baking dish coated with cooking spray. Layer half of the chicken mixture over tortillas; top with remaining tortillas and chicken mixture.

Pour sauce from pan evenly over chicken mixture. Sprinkle with cheese and bake for 10 minutes until tortillas are lightly browned and cheese is melted.

Serve with extra sour cream and salsa on the side.

Note:
If you like heat, use El Pato’s Salsa de Chile Fresco for some or all of the salsa. I use 1/4 cup of the El Pato mixed with 3/4 cup of mild salsa for a mild heat. You can adjust to your family’s heat preference.